Capacidade de inovação das cervejarias artesanais do Sul do Brasil

Detalhes bibliográficos
Autor(a) principal: Ferras, Rosmeiri Aparecida Ribeiro
Data de Publicação: 2018
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações do UNICENTRO
Texto Completo: http://tede.unicentro.br:8080/jspui/handle/jspui/1424
Resumo: This study was developed from the point of view of innovation capacity, coming from the dynamic capacity. The research was based on the model of innovation capacity of Lawson and Samson (2001) who studies the capacity of innovation and seven factors related to it and that can influence the innovation of companies. The chosen field of study was the craft brewing market, seen that it stands by the news that has been showing through the creation of differentiated products such as beers and craft chopps with distinctive aroma and flavor. Thus, this study had as general objective to analyze the factors relationship of the model of innovation capacity of Lawson and Samson (2001) with the innovative capacity of craft breweries located in the South of Brazil. For this purpose, it was used the quantitative methodology. The research was conducted through the survey method using the likert scale 5 point. As a research instrument, it was used the instrument created by Valladares (2012) with some adaptations to the fact that brewer would be studied. Of 287 breweries that received the survey, 22 responses returned. The survey was sent to the breweries located in the States of Paraná, Rio Grande do Sul and Santa Catarina. SPSS software was used to perform the analyzes. Through the descriptive analysis it is possible to describe the profile of the breweries studied and prove that the innovation is present in the breweries by the creation of new craft products with different flavors and aromas. The statistical analysis showed a concordance of the companies in the factors that questioned the capacity of innovation and the application of the seven factors of the model studied. The Cronbach's Alpha analysis confirmed the reliability of the data. The analysis of non-parametric correlation of Kendal proved the relationship of factors of the model of innovation capacity studied allowing the analysis of the relationship between these factors with the innovation developed by breweries. The responses present several concordances in items that questioned the factors that potentiate the innovation. It is concluded that companies have a capacity for innovation because they seek to adapt to the environment through new experiments. For this, they insert the innovation in their strategic planning and invest in internal and external knowledge, organizational intelligence, in the creativity of the company, providing structure and culture favorable to innovation. They seek to develop their innovations with the use of technology, but in a smaller proportion than other factors. The applicability of this study was proven from the moment that the breweries studied requested access to the results in order to use the results to identify opportunities for improvement. The innovativeness of the dissertation comes as it studies a totally innovative market, seeking to understand their reality through a theoretical model.
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spelling Morozini, João Franciscohttp://lattes.cnpq.br/8001253994469703076.022.389-07http://lattes.cnpq.br/2346537651212603Ferras, Rosmeiri Aparecida Ribeiro2021-03-11T22:19:25Z2018-03-28Ferras, Rosmeiri Aparecida Ribeiro. Capacidade de inovação das cervejarias artesanais do Sul do Brasil. 2018. 86 f. Dissertação (Programa de Pós-Graduação em Administração - Mestrado Profissional) - Universidade Estadual do Centro-Oeste, Guarapuava-PR.http://tede.unicentro.br:8080/jspui/handle/jspui/1424This study was developed from the point of view of innovation capacity, coming from the dynamic capacity. The research was based on the model of innovation capacity of Lawson and Samson (2001) who studies the capacity of innovation and seven factors related to it and that can influence the innovation of companies. The chosen field of study was the craft brewing market, seen that it stands by the news that has been showing through the creation of differentiated products such as beers and craft chopps with distinctive aroma and flavor. Thus, this study had as general objective to analyze the factors relationship of the model of innovation capacity of Lawson and Samson (2001) with the innovative capacity of craft breweries located in the South of Brazil. For this purpose, it was used the quantitative methodology. The research was conducted through the survey method using the likert scale 5 point. As a research instrument, it was used the instrument created by Valladares (2012) with some adaptations to the fact that brewer would be studied. Of 287 breweries that received the survey, 22 responses returned. The survey was sent to the breweries located in the States of Paraná, Rio Grande do Sul and Santa Catarina. SPSS software was used to perform the analyzes. Through the descriptive analysis it is possible to describe the profile of the breweries studied and prove that the innovation is present in the breweries by the creation of new craft products with different flavors and aromas. The statistical analysis showed a concordance of the companies in the factors that questioned the capacity of innovation and the application of the seven factors of the model studied. The Cronbach's Alpha analysis confirmed the reliability of the data. The analysis of non-parametric correlation of Kendal proved the relationship of factors of the model of innovation capacity studied allowing the analysis of the relationship between these factors with the innovation developed by breweries. The responses present several concordances in items that questioned the factors that potentiate the innovation. It is concluded that companies have a capacity for innovation because they seek to adapt to the environment through new experiments. For this, they insert the innovation in their strategic planning and invest in internal and external knowledge, organizational intelligence, in the creativity of the company, providing structure and culture favorable to innovation. They seek to develop their innovations with the use of technology, but in a smaller proportion than other factors. The applicability of this study was proven from the moment that the breweries studied requested access to the results in order to use the results to identify opportunities for improvement. The innovativeness of the dissertation comes as it studies a totally innovative market, seeking to understand their reality through a theoretical model.Este estudio fue desarrollado a partir de la visión de capacidad de innovación, proveniente de la capacidad dinámica. Para la realización de la investigación, se basó en el Modelo de Capacidad de Innovación de Lawson y Samson (2001), el cual estudia la capacidad de innovación y siete factores relacionados a ella y que pueden influir en la innovación de las empresas. La esfera de estudio fue el mercado cervecero artesanal, ya que se destaca por las novedades que viene presentando a través de la creación de productos diferenciados como cervezas y chopps artesanales con aroma y sabor diferenciado. Así, este estudio tuvo como objetivo general analizar la relación de los factores del modelo de capacidad de innovación de Lawson y Samson (2001) con la capacidad de innovación de las cervecerías artesanales localizadas en el Sur de Brasil. Para este fin, se utilizó la metodología cuantitativa. La investigación fue realizada a través del método survey con la utilización de la escala likert 5 puntos. Como instrumento de investigación fue utilizado el instrumento creado por Valladares (2012) con algunas adaptaciones a la realidad cervecera que sería estudiada. De 287 cervecerías que recibieron la investigación regresaron 22 repuestas. La investigación fue enviada a las cervecerías ubicadas en los estados de Paraná, Rio Grande do Sul y Santa Catarina. Para la realización de los análisis se utilizó el software SPSS. A través del análisis descriptivo se puede describir el perfil de las cervecerías estudiadas y comprobar que la innovación está presente en las cervecerías en la creación nuevos productos artesanales con sabores y aromas diferenciados. Los análisis estadísticos demostraron la concordancia de las empresas en los factores que cuestionaban la capacidad de innovación y la aplicación de los siete factores del modelo estudiado. El análisis de Alfa de Cronbach confirmó la confiabilidad de los datos. El análisis de correlación no paramétrica de Kendal comprobó la relación de los factores del modelo de capacidad de innovación estudiado, posibilitando el análisis de la relación de estos factores con la innovación desarrollada por las cervecerías. Las respuestas presentaron diversas concordancias en ítems que cuestionaban los factores potencializadores de la innovación. Se concluye que las empresas poseen capacidad de innovación ya que buscan adaptarse al ambiente a través de nuevos experimentos. Para ello, inserta la innovación en su planificación estratégica e invierte en conocimiento interno y externo, inteligencia organizacional, en la creatividad de la empresa, proporcionando estructura y cultura favorable a la innovación. Buscan desarrollar sus innovaciones con la utilización de tecnología, pero en proporción menor que los demás factores. La aplicabilidad de este trabajo se comprobó a partir del momento en que las cervecerías estudiadas solicitaron acceso a los resultados para utilizar los resultados para identificar oportunidades de mejora. La innovación de la disertación se da al paso que estudia un mercado totalmente innovador, buscando entender su realidad a través de un modelo teórico.Este estudo foi desenvolvido a partir da visão de capacidade de inovação, vinda da capacidade dinâmica. Para realização da pesquisa, usou-se o Modelo de Capacidade de Inovação de Lawson e Samson (2001) como base, o qual estuda a capacidade de inovação e sete fatores relacionados a ela e que podem influenciar a inovação das empresas. O ramo de estudo foi o mercado cervejeiro artesanal, visto que se destaca pelas novidades que vem apresentando através da criação de produtos diferenciados como cervejas e chopps artesanais, com aroma e sabor diferenciado. Assim, este estudo teve como objetivo geral analisar a relação dos fatores do modelo de capacidade de inovação de Lawson e Samson (2001), com a capacidade de inovação das cervejarias artesanais localizadas no Sul do Brasil. Para este fim, foi utilizada da metodologia quantitativa. A pesquisa foi realizada através do método survey com utilização da escala likert 5 pontos. Como instrumento de pesquisa, foi utilizado o instrumento criado por Valladares (2012), com algumas adaptações à realidade cervejeira que seria estudada. De 287 cervejarias que receberam a pesquisa, 22 retornaram as repostas. A pesquisa foi enviada para as cervejarias localizadas nos Estados do Paraná, Rio Grande do Sul e Santa Catarina. Para a realização das análises foi utilizado o software SPSS. Através da análise descritiva pode-se descrever o perfil das cervejarias estudadas e comprovar que a inovação está presente nas cervejarias, na criação de novos produtos artesanais com sabores e aromas diferenciados. As análises estatísticas demonstraram a concordância das empresas nos fatores que questionavam a capacidade de inovação e a aplicação dos sete fatores do modelo estudado. A análise de Alfa de Cronbach confirmou a confiabilidade dos dados. A análise de correlação não paramétrica de Kendal comprovou a relação dos fatores do modelo de capacidade de inovação estudado, possibilitando a análise da relação destes fatores com a inovação desenvolvida pelas cervejarias. As respostas apresentaram diversas concordâncias em itens que questionavam os fatores potencializadores da inovação. Conclui-se que as empresas possuem capacidade de inovação, visto que procuram se adaptar ao ambiente através de novos experimentos. Para isso, inserem a inovação no seu planejamento estratégico e investem em conhecimento interno e externo, inteligência organizacional, na criatividade da empresa, proporcionando estrutura e cultura favorável à inovação. Buscam desenvolver suas inovações com a utilização de tecnologia, porém em proporção menor que os demais fatores. A aplicabilidade deste trabalho se comprovou a partir do momento em que as cervejarias estudadas solicitaram acesso aos resultados, visando utilizar os resultados para identificar oportunidades de melhoria. A inovatividade da dissertação se dá ao passo que estuda um mercado totalmente inovador, procurando entender sua realidade através de um modelo teórico.Submitted by Fabiano Jucá (fjuca@unicentro.br) on 2021-03-11T22:19:25Z No. of bitstreams: 1 DISSERTAÇÃO ROSMEIRE APARECIDA RIBEIRO FERRAS.pdf: 1675040 bytes, checksum: bf8854a0046238fe94c1c178ee457d81 (MD5)Made available in DSpace on 2021-03-11T22:19:25Z (GMT). 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dc.title.por.fl_str_mv Capacidade de inovação das cervejarias artesanais do Sul do Brasil
dc.title.alternative.eng.fl_str_mv Capacity of innovation of the craft breweries of the South of Brazil
dc.title.alternative.spa.fl_str_mv Capacidad de innovación de las cervecerías artesanales del Sur de Brasil
title Capacidade de inovação das cervejarias artesanais do Sul do Brasil
spellingShingle Capacidade de inovação das cervejarias artesanais do Sul do Brasil
Ferras, Rosmeiri Aparecida Ribeiro
Inovação
Capacidade de inovação
Cervejarias artesanais
Innovation
Ability to innovate
Craft breweries
CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO
title_short Capacidade de inovação das cervejarias artesanais do Sul do Brasil
title_full Capacidade de inovação das cervejarias artesanais do Sul do Brasil
title_fullStr Capacidade de inovação das cervejarias artesanais do Sul do Brasil
title_full_unstemmed Capacidade de inovação das cervejarias artesanais do Sul do Brasil
title_sort Capacidade de inovação das cervejarias artesanais do Sul do Brasil
author Ferras, Rosmeiri Aparecida Ribeiro
author_facet Ferras, Rosmeiri Aparecida Ribeiro
author_role author
dc.contributor.advisor1.fl_str_mv Morozini, João Francisco
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/8001253994469703
dc.contributor.authorID.fl_str_mv 076.022.389-07
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/2346537651212603
dc.contributor.author.fl_str_mv Ferras, Rosmeiri Aparecida Ribeiro
contributor_str_mv Morozini, João Francisco
dc.subject.por.fl_str_mv Inovação
Capacidade de inovação
Cervejarias artesanais
topic Inovação
Capacidade de inovação
Cervejarias artesanais
Innovation
Ability to innovate
Craft breweries
CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO
dc.subject.eng.fl_str_mv Innovation
Ability to innovate
Craft breweries
dc.subject.cnpq.fl_str_mv CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO
description This study was developed from the point of view of innovation capacity, coming from the dynamic capacity. The research was based on the model of innovation capacity of Lawson and Samson (2001) who studies the capacity of innovation and seven factors related to it and that can influence the innovation of companies. The chosen field of study was the craft brewing market, seen that it stands by the news that has been showing through the creation of differentiated products such as beers and craft chopps with distinctive aroma and flavor. Thus, this study had as general objective to analyze the factors relationship of the model of innovation capacity of Lawson and Samson (2001) with the innovative capacity of craft breweries located in the South of Brazil. For this purpose, it was used the quantitative methodology. The research was conducted through the survey method using the likert scale 5 point. As a research instrument, it was used the instrument created by Valladares (2012) with some adaptations to the fact that brewer would be studied. Of 287 breweries that received the survey, 22 responses returned. The survey was sent to the breweries located in the States of Paraná, Rio Grande do Sul and Santa Catarina. SPSS software was used to perform the analyzes. Through the descriptive analysis it is possible to describe the profile of the breweries studied and prove that the innovation is present in the breweries by the creation of new craft products with different flavors and aromas. The statistical analysis showed a concordance of the companies in the factors that questioned the capacity of innovation and the application of the seven factors of the model studied. The Cronbach's Alpha analysis confirmed the reliability of the data. The analysis of non-parametric correlation of Kendal proved the relationship of factors of the model of innovation capacity studied allowing the analysis of the relationship between these factors with the innovation developed by breweries. The responses present several concordances in items that questioned the factors that potentiate the innovation. It is concluded that companies have a capacity for innovation because they seek to adapt to the environment through new experiments. For this, they insert the innovation in their strategic planning and invest in internal and external knowledge, organizational intelligence, in the creativity of the company, providing structure and culture favorable to innovation. They seek to develop their innovations with the use of technology, but in a smaller proportion than other factors. The applicability of this study was proven from the moment that the breweries studied requested access to the results in order to use the results to identify opportunities for improvement. The innovativeness of the dissertation comes as it studies a totally innovative market, seeking to understand their reality through a theoretical model.
publishDate 2018
dc.date.issued.fl_str_mv 2018-03-28
dc.date.accessioned.fl_str_mv 2021-03-11T22:19:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
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dc.identifier.citation.fl_str_mv Ferras, Rosmeiri Aparecida Ribeiro. Capacidade de inovação das cervejarias artesanais do Sul do Brasil. 2018. 86 f. Dissertação (Programa de Pós-Graduação em Administração - Mestrado Profissional) - Universidade Estadual do Centro-Oeste, Guarapuava-PR.
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identifier_str_mv Ferras, Rosmeiri Aparecida Ribeiro. Capacidade de inovação das cervejarias artesanais do Sul do Brasil. 2018. 86 f. Dissertação (Programa de Pós-Graduação em Administração - Mestrado Profissional) - Universidade Estadual do Centro-Oeste, Guarapuava-PR.
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